Question

What vitamins are destroyed in the process of homogenising milk?

Answer 1

Pasteurization is a gentle heat treatment aimed solely at eliminating harmful bacteria that can be found in raw milk. It also deactivates the enzymes that can lead to early milk spoilage. In Canada, both federal and provincial regulations require that all milk sold to consumers be pasteurized, for the public’s safety.

Scientific research has demonstrated that pasteurization does not significantly alter the nutritional qualities of milk. The important nutrients in milk are not affected by heat. Pasteurized milk is an excellent source of calcium, protein, riboflavin, vitamin A, and phosphorus. It is a good source of thiamine and vitamin B12. Pasteurized milk is also fortified with vitamin D, making it a good source of this essential vitamin that many Canadians are deficient in.

Do you have questions about lactose intolerance and milk allergy? Check our Milk Mythbusters article.

For questions about raw milk, check our Raw Milk Q&A article.

Answer 2

Pasteurizing milk destroys beneficial bacteria along with the bad ones and destroys enzymes essential for nutrient absorption. Pasteurizing milk destroys all its phosphatase; this is essential for the absorption of calcium, and calcium works with Vitamin D, not only available through sunshine but is an essential nutrient in raw cream. Nature packaged a superb design for human sustenance in milk as it comes from the cow with all original essential nutrients — so long as it is not pasteurized. Heating any raw food destroys the active enzymes, so lipase (an enzyme unique to milk and needed to complete digestion of fats) is blasted along with many other essential nutrients that pasteurization destroys.